Tasty Tools: Herbed Chicken and Dumplings
October 20, 2008
I’m finally back to blogging and just in time for this month’s Tasty Tools blog event. After over a week of the soft food diet due to my wisdom teeth surgery, I’ve been craving some comfort food. I saw this recipe in the October issue of Cooking Light and thought what a perfect way to kill two birds with one stone. I get my comfort food and I have an excuse to use my dutch oven for the blog event.
I automatically associate my dutch oven with comfort foods; soups, stews, chili, roasted chicken, fried chicken, and let’s not forget chicken and dumplings. This recipe for chicken and dumplings is not like the traditional one I grew up eating from my Granny’s kitchen. The kind I’m used to has soft, flat, noodle-like dumplings and shredded chicken in broth. Full fat, full salt, and no veggies in sight. This version is a little healthier though and just as tasty. I would definitely recommend doubling the recipe though so you’ll have some leftovers.
Herbed Chicken and Dumplings
2 servings (serving size: 2 cups)
- Cooking spray
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 3/4 cup (1/4-inch) diagonally cut celery
- 1/2 cup (1/4-inch) diagonally cut carrot
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 3 cups fat-free, less-sodium chicken broth
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup 1% low-fat milk
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
- 285 (16% from fat)
- 5.2g (sat 1.5g,mono 1.9g,poly 1.2g)